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Carrot Cupcakes

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania

24 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

4 eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Directions

In a large bowl, beat the eggs, sugar and oil. Combine the flour,
cinnamon, baking soda, baking powder, allspice and salt; gradually
add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
325° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing form pans

2 of 2

Carrot Cupcakes (continued)

Directions (continued)

to wire racks.
For frosting, in a large bowl, beat cream cheese and butter until
fluffy. Gradually beat in confectioners' sugar until smooth. Stir in
the coconut, pecans and raisins. Frost cupcakes. Store in the
refrigerator. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 326 calories, 18 g fat (5 g saturated fat), 51 mg cholesterol, 187 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.